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Pizzas

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At Harry’s Pizzeria, Miami chef Michael Schwartz uses brown ale and whole-wheat flour to flavor his chewy crust. Topp...

This easy grilled flatbread—topped with sautéed mushrooms, fresh herbs and ricotta cheese—is perfect for outdoor...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

“Italians really appreciate bitter flavors, so I wanted to include them in this pizza,” says Olympic swimmer Garrett ...

Sara Vaughn, married to Vaughn Duffy winemaker Matt Duffy, loves adding brussels sprouts to just about anything. Here...

This ultra-simple sauce is incredibly flavorful thanks to high-quality San Marzano tomatoes. Slideshow: Easy Pizza Re...

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes

“Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same...

Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a ...

For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty...

This is the ultimate summer pizza, topped with lots of grated summer squash and piquant peperoncini, along with sausa...

"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kid...

This pizza-like tart, pissaladière, is a specialty of Nice, France. The traditional toppings include caramelized...

Curtis Stone makes a fragrant garlic-rosemary oil, which he brushes onto the dough before baking and serves as a dip ...

This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted pepp...

Chef Will Torres first grills his flatbreads for great charred flavor, then finishes by cooking in the oven at the la...

This delicious German riff on the classic Alsatian flatbread features Black Forest ham instead of the more traditiona...

Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano. Slideshow: More P...

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

"Avanzi means ‘leftovers,' in Italian," says Matt Jennings, who often made this pizza on Fridays with his host family...

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